Name: Chicken and leek casserole
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Cuisine: Classic
Ingredients: olive oil for cooking; 8 chicken thighs thighs; 1 shallot finely diced; 3 leeks cleaned and chopped; 250 g button mushrooms diced; fresh thyme; lemon halved and zested; 1/3 cup dry white wine dry white; 1 cup chicken stock; 200 ml cream; sea salt and freshly ground black pepper; fresh Italian parsley

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Ingredients (12)

	olive oil — for cooking
8	chicken thighs — thighs
1	shallot — finely diced
3	leeks — cleaned and chopped
250 g	button mushrooms — diced
	fresh thyme
	lemon — halved and zested
1/3 cup	dry white wine — dry white
1 cup	chicken stock
200 ml	cream
	sea salt and freshly ground black pepper
	fresh Italian parsley

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Method:

Heat 1 tablespoon olive oil in a large based frying pan. Season the chicken with salt and black pepper. Brown on both sides until golden. Remove from the pan and set aside.

Add the shallot and leeks to the pan and sauté for several minutes or until softened. Add the mushrooms and cook on a medium-high heat until all the liquid has reduced. Season with salt, black pepper, thyme and lemon zest. Deglaze the pan with the wine. Reduce down by half and then add the chicken stock and cream.

Return the chicken pieces to the pan, cover partially with a lid and simmer for about 40 minutes until the sauce has thickened and the chicken is cooked through. (I usually turn the chicken over once during the cooking time to ensure the flavours is evenly absorbed)

If you’re going to be eating the skin, I’d suggest you place the dish under the grill for several minutes to crisp up the skin. Scatter with plenty of flat leaf parsley and serve immediately.

Recipe reprinted with permission of Bibby’s Kitchen@36.

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